Peanut chutney is an Andhra speciality that we have twisted to suit for the Navratri. This is a protein rich, healthy and tasty accompaniment to any uttapam, upma or roti.
- ½ Cup roasted peanuts
- Tamarind or lemon juice
- ½ tsp cumin/mustard
- Curry leaves (If consumed during fasting)
- Green chili 1
- Red whole chili -1 – split into2 pieces
- Fresh Coriander – chopped
- Oil – 1 tsp – for tempering
- Salt to taste
- Take peanuts in a pan and dry roast them on a medium flame. Do not remove the skin.
- When roasted, keep them aside to cool.
- If using tamarind, soak it in water until soft. Extract the juice, filter and keep it aside. If not squeeze the juice of lemon.
- Transfer the roasted almonds, lemon or tamarind juice, chopped coriander, green chili to the wet grinder. Add sendha namak and grind all the ingredients. Add little water, if the mixture is dry.
- Once it becomes a pasty consistency, adjust the sourness and saltiness. Transfer to a bowl.
- Take 1 tsp oil in a pan. When it becomes hot, add cumin, red whole chili pieces and curry leaves (if using).
- Put on top of the chutney.
- When not fasting, one can dry roast garlic, onion and red/yellow bell peppers and then grind all the ingredients together with peanuts.
- Do not store this chuntney in the refrigerator for many days. It would lose its flavor.